Preheat oven to 400 degrees.

While oven heats, cut butternut squash into fries. I peeled the squash, then cut in half length wise, removed the seeds, cut it in half again to make quarters, then cut 1/4"-1/2" thick fries.

Grease baking sheet with a little coconut oil cooking spray, then lay fries out into single layer and bake at 400 for 15 minutes.

Meanwhile, add chopped onions and minced garlic to a sauce pan with coconut oil and saute on stove top over medium heat for 3-4 minutes or until onions are translucent and garlic begins to brown.

Add black beans, fire roasted tomatoes, and tomato paste to onions and garlic, then stir to combine. Add chili powder, cumin, and cayenne and cook over medium low heat for 5-7 minutes or until mixture is heated through and flavors are well blended.

Once fries are cooked and have cooled for 1-2 minutes, layer them on large platter or two separate plates, top with black bean vegetarian chili mixture, then sprinkle with shredded cheese {I used aged cheddar}, drizzle with sour cream, and garnish with sliced avocado.

Serve and EAT!